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Chicken as Noodles

I had a need for flat chicken. Chicken so flat that it would resemble papparadelle. Flat chicken in the vein of a post I did a few years ago.

I didn’t get it quite flat enough, but it worked out pretty well anyway.

How does one flatten chicken?

Thank you for asking!

First, cut a chicken breast in half.

It really isn’t all that difficult, but be sure not to cut the skin off your palm.

Lay it out on a sheet of plastic wrap, cover it with another sheet, and go nuts with a rubber mallet.

This is a great way to relieve stress after a hard day of work.

Keep working it outward until it is a uniform thickness.

It only takes about thirty seconds to get it looking translucent.

Chicken parts pounded this thin cook in about 45 seconds per side.

Seasoning can be added now or during the pounding process. It takes just a pinch of salt and pepper. This really couldn’t get much easier.

Finish searing off your flattened chicken and just cut into strips!

So, the reason I wanted the strips in the first place was to extend a wonderful dish that most glorious spousal unit concocted a few days earlier. It involved discs of Italian sausage, pappardelle, a bit of butter, a splash of olive oil, and reduced chicken stock as a sauce.

All I had to do was add chicken strips, some more chicken stock, grated Parmesan, and a beaten egg. It’s very much like a traditional Chicken Carbonara using the Italian sausage instead of bacon.

Heating up the leftover pappardelle was a snap. It loosens up quite easily with the addition of some chicken stock and a splash of olive oil. Once everything is mixed together and fully heated, apply at least a quarter cup of grated Parmesan, stir it in and turn off the heat.

Stir in the beaten egg a bit at a time. We don’t want cooked egg; we’re trying to make a sauce.

And we’re successful!

I added a bit more Parmesan and finished it off with …

truffle salt! There’s 10% real truffle bits in there and I don’t care if it is peelings or stuff they’ve swept off the floor. It takes just a pinch to add that aroma that only white truffles possess. Way better than truffle oil, this jar costs about $30 and is well worth it. I keep a small jar of it at work that I use for aroma therapy when things get a little too crazy. Sprinkled on a hard-boiled egg, it makes for a decadent snack.

Turning leftovers into a restaurant quality meal only took a couple of chicken breasts, a few pantry items, and my old, well-used rubber mallet. The hardest part of this dinner was actually finding the mallet.

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About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits.
Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.